Roasted Brussel Sprouts on the Stalk
Roasted Brussels sprouts on the stalk makes for a dramatic presentation at your holiday table. They're a wonderful appetizer or side dish, and I bet you've never had Brussels sprouts this fresh and tasty!
Ingredients
- 1 large Brussels sprouts stalk
- 2 tbsp maple syrup
- ¼ cup olive oil
- 1 tbsp balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Sauce
- 1 cup mayonnaise
- Juice from ½ a lemon 2 tbsp
- 3 tbsp Sriracha chili sauce
Instructions
- Preheat your oven to 400°F. If you have a convection setting, go ahead and use it for faster cooking time and extra crispy sprouts.
- Rinse the Brussels sprouts stalk. Dry it off and place the stalk on a large rimmed baking sheet lined with parchment paper or a silicone baking mat. This will prevent any sticking and make cleanup easier.
- In a small saucepan over medium-low heat, combine some avocado oil, maple syrup, and balsamic vinegar. Whisk it constantly until heated through, about two to three minutes.
- Pour or spoon the mixture evenly over the sprouts stalk, making sure to turn the stalk as you pour to coat each side. Sprinkle some Kosher salt and pepper on top for extra flavor.
- Put the baking sheet in the oven and set your timer for about 40 minutes. If your oven has convection, keep a close eye on the sprouts as they may cook faster.
- Give the stalk a turn on the sheet every 10 minutes to ensure even cooking. You'll know they're done when they're a dark golden brown and knife-tender.
- Remove the sprouts from the oven and slice each one off the stalk with a sharp knife. These roasted Brussels sprouts make for a delicious and healthy side dish to any meal.
- In a small bowl, whisk together the mayonnaise, chili sauce, lemon juice, garlic, and salt. Taste and add more salt if desired.